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The Village Baker: Classic Regional Breads from Europe and America
By Joe Ortiz
Ten Speed Press - 2003

(0 recipe reviews)

Owned by 10 members.

The Village Baker: Classic Regional Breads from Europe and America
By Joe Ortiz
Ten Speed Press - 2008

(0 recipe reviews)

Owned by 1 members.

The Village Baker: Classic Regional Breads from Europe and America

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Recipe Title	Edition	Page
Farine Bise Mixture	2003	10
Grain Mixture	2003	11
Fava Bean Improver	2003	14
Caraway Powder	2003	15
Basic Sponge Bread	2003	25
Austrian Flourless Sponge	2003	26
Basic Sourdough Starter (Levain)	2003	31
Pain de Campagne Starter	2003	32
Honey Starter	2003	33
Milk Starter (Sour)	2003	33
Yeast Starter (Compagnon)	2003	34
Lievito Naturale (Biga)	2003	35
Miners' Sourdough Pancakes	2003	37
Mother Bunn's Yum-Yum Sourdough Crepes	2003	37
Pain Ordinaire (Classic Yeasted French Bread)	2003	69
Pain Ordinaire with Old-Dough Addition (Pate Fermentee)	2003	73
La Couronne de Figeac (Figeac Crown Loaf)	2003	74
Pain sur Poolish (Sponge Bread)	2003	80
Pain de Campagne (Country Style French Bread)	2003	82
Pain de Campagne sur Poolish (Sponge-Method Country-Style French Bread)	2003	86
Compagnon -- Methode Directe (Direct Method Compagnon)	2003	90
Pain de Campagne -- Pate Fermentee (Country-Style French Bread with Old Dough Addition)	2003	92
Compagnon au Levain (Starter and Yeast-Method Compagnon)	2003	93
Pain Blanc au Levain (White Sourdough Bread)	2003	95
Pain Complet (Whole WheatBread)	2003	98
Pain Complet aux Raisins (Whole Wheat Raisin Bread)	2003	99
Pain Complet aux Noix (Whole Wheat Walnut Bread)	2003	100
Pain de Son (Bran Bread)	2003	101
Pain de Regime sur Poolish (Whole Grain (Sponge) Bread)	2003	103
Pain de Regime au Levain (Sourdough Whole Grain Bread)	2003	104
Pain Bouillie (Porridge Bread)	2003	105
Pain Meteil (Wheat and Rye Bread)	2003	112
Pain de Seigle (Pate Fermentee) (Rye Bread withOld Dough Addition)	2003	113
Pain de Seigle sur Poolish (Sponge Method Rye Bread)	2003	114
Pain de Seigle de Thiezac (Thiezac Rye Bread)	2003	116
Pain de Seigle de Costa (Monsieur Costa's Rye Bread)	2003	118
Les Benoitons (Raisin-Nut Rye Rolls)	2003	120
Fougasse	2003	122
Pain aux Pommes (Sourdough Apple Bread)	2003	124
Brioche	2003	127
Pain au Lait (Milk Bread Dough)	2003	130
Cream Cheese Snails	2003	131
Pain aux Raisins (Raisin Cinnamon Snails)	2003	132
Pain de Mie (Sandwich Bread)	2003	134
Piadine (Unleavened Bread Rounds)	2003	137
Pane all'Olio	2003	140
Pane Toscano	2003	141
Schiacciata (Tuscan Flat Bread)	2003	142
Pane Francese Antiquato (Porridge Method Italian Style French Bread)	2003	144
Pane Francese con Biga (Sponge Method Italian Style French Bread)	2003	145

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The Village Baker: Classic Regional Breads from Europe and America

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